Yams, beets, parsnips, turnips, rutabagas, carrots, yuca, kohlrabi, onions, garlic, celery root (or celeriac), horseradish, daikon, turmeric, jicama, Jerusalem artichokes, radishes, and ginger are all considered roots.
They are packed with a high concentration of antioxidants, Vitamins C, B, A, and iron, helping to cleanse your system.
They are also filled with slow-burning carbohydrates and fiber, which make you feel full, and help regulate your blood sugar and digestive system. This factor, plus the high-octane nutrients and low calories, make roots excellent for people who are trying to lose weight, or simply stay healthy.
A parsnip is like a carrot, but a bit sweeter.
Winter Root Vegetable Slaw
Serves 4 to 6
2 large carrots (choose different colored carrots if you can find them)
2 medium parsnips
1 small celery root
2 black radishes
1 teaspoon Dijon mustard
1 teaspoon salt
1 teaspoon sugar
1/4 cup sherry or red wine vinegar
1 cup chopped parsley, loosely packed
2/3 cup olive oil
For dressing, put mustard, salt, sugar, vinegar and parsley in a blender and process until combined, about 30 seconds. Scrape down sides of blender, cover and process at its slowest setting. Drizzle in the olive oil slowly. When it is all in, move the blender to its highest setting and puree for about 90 seconds.
Peel all the vegetables except for the radishes. Using a vegetable peeler or a coarse grater, slice shreds off the vegetables into a bowl. Try to keep the shreds roughly the same length.
Toss some of the vinaigrette with the shredded vegetables and let stand in the fridge for at least 20 minutes before serving. When ready to serve, plate salad and drizzle a little more dressing on top.